The Best Homemade Stovetop Chili Recipe

Introduction

This homemade stovetop chili is hearty, flavorful, and perfect for any chilly day. With tender ground beef, smoky tomatoes, and a blend of spices, it’s a comforting meal that’s easy to make from scratch. Let’s dive into the best way to prepare this classic crowd-pleaser.

Ingredients

• 1 lb ground beef
• 1 ¾ cups beef broth
• 1 tablespoon olive oil
• 28 oz can fire roasted crushed tomatoes
• 15 oz can red kidney beans (drained and rinsed)
• 15 oz can pinto beans (rinsed and drained)
• 1 medium yellow onion (chopped)
• 3 tablespoons tomato paste
• 1 ½ teaspoons garlic (minced)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (optional)
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: Warm olive oil in a large pot over medium-high heat.
2. Step 2: Sauté chopped onion for about 2 minutes until softened.
3. Step 3: Add ground beef; cook until browned, about 5 minutes. Drain excess fat.
4. Step 4: Stir in minced garlic and cook for 30 seconds until fragrant.
5. Step 5: Mix in tomato paste, ground cumin, chili powder (if using), brown sugar, oregano, salt, and black pepper; combine well.
6. Step 6: Pour in beef broth and scrape up any stuck bits from the pot to add flavor.
7. Step 7: Add fire roasted crushed tomatoes and both beans; bring the mixture to a boil.
8. Step 8: Reduce heat to a simmer and cook uncovered for 1 to 2 hours, stirring occasionally until thickened to your liking.
9. Step 9: Serve warm with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.

Tips & Variations

• For a spicier chili, add diced jalapeños or a pinch of cayenne pepper along with the spices.
• Swap ground beef for ground turkey or chicken for a lighter version.
• Use canned black beans instead of pinto beans for a different bean mix.
• Simmering longer will deepen the flavors and thicken the chili more.
• Serve over rice or with cornbread for a complete meal.

Storage

Allow the chili to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm gently on the stove or microwave until heated through, adding a splash of broth if it’s too thick. You can also freeze chili for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. Add extra beans or vegetables like bell peppers and mushrooms to keep it hearty.

Do I need to soak the beans before cooking?

No, this recipe uses canned beans which are already cooked. Just be sure to drain and rinse them well before adding to the chili.

The Best Homemade Stovetop Chili Recipe

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4.6 from 54 reviews

A hearty and flavorful homemade stovetop chili made with ground beef, fire-roasted tomatoes, beans, and a blend of spices. This classic chili simmers slowly to develop a rich depth of flavor, perfect for cozy dinners or game day gatherings.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Broth

• 1 lb ground beef
• 1 ¾ cups beef broth

Vegetables and Beans

• 28 oz can fire roasted crushed tomatoes
• 15 oz can red kidney beans (drained and rinsed)
• 15 oz can pinto beans (rinsed and drained)
• 1 medium yellow onion (chopped)

Spices and Seasonings

• 1 tablespoon olive oil
• 3 tablespoons tomato paste
• 1 ½ teaspoons garlic (minced)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (optional)
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Heat the Olive Oil: Warm 1 tablespoon olive oil in a large pot over medium-high heat to prepare for sautéing.
2. Sauté Onions: Add the chopped yellow onion and sauté for about 2 minutes until softened and translucent, creating a flavorful base.
3. Cook Ground Beef: Add 1 lb ground beef to the pot and cook until browned, about 5 minutes. Once cooked, drain any excess fat to keep the chili from being greasy.
4. Add Garlic: Stir in 1 ½ teaspoons minced garlic and cook for 30 seconds until fragrant to deepen the flavor.
5. Add Tomato Paste and Spices: Mix in 3 tablespoons tomato paste, 1 tablespoon ground cumin, 1 tablespoon chili powder (optional), 1 tablespoon brown sugar, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Combine everything well to evenly distribute the seasonings.
6. Add Liquids and Scrape Pot: Pour in 1 ¾ cups beef broth, scraping the bottom of the pot to release any browned bits that add extra flavor.
7. Add Tomatoes and Beans: Pour in the 28 oz can fire roasted crushed tomatoes and the drained and rinsed 15 oz cans of red kidney and pinto beans. Stir to combine all ingredients.
8. Simmer the Chili: Bring the chili to a boil, then reduce the heat to maintain a gentle simmer. Cook uncovered for 1 to 2 hours, stirring occasionally, until the chili thickens and flavors meld.
9. Serve: Remove from heat and serve the chili warm with your favorite toppings such as shredded cheese, sour cream, or chopped green onions.

Notes

• Simmering time can be adjusted between 1 to 2 hours based on desired thickness and flavor intensity.
• For a spicier chili, increase the chili powder or add cayenne pepper.
• Draining excess fat after browning the beef helps reduce grease but keep some fat for flavor.
• Use fire-roasted tomatoes for a smoky depth, but regular crushed tomatoes work as well.
• This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: homemade chili, stovetop chili, beef chili, easy chili recipe, fire roasted tomatoes, kidney beans, comfort food